1. Split the vanilla pods into two parts horizontally, and then scrape out the vanilla seeds with the tip of the knife.
2. Put the bean pods in the milk with half sugar. Heat the milk on a low heat until it boils (about 80 ℃) and cover immediately. Simmer for ten minutes. (the fragrance of vanilla is completely integrated into milk)
3. In another bowl, put the yolk and the rest of the sugar. Whisk quickly until it is thick.
4. Reheat the milk to 80 ℃, slowly add a small amount of milk into the egg yolk paste, and quickly mix the other hand-held eggbeater to prevent the egg paste from turning into egg flowers.
5. Then slowly add the milk into the egg yolk paste, heat it and stir until the spoon is wrapped with the milk paste, and then turn off the fire when a mark on the spoon will not disappear. Filter into a large clean basin, cool down, cool down and refrigerate thoroughly, preferably for 2-3 hours.
6. Beat whipped cream to seven parts and mix well with the frozen milk yolk paste. (there is only a box of Nestle left in the inventory, which has become solid when it is opened, so the egg yolk paste is poured directly. It is recommended to use blue windmill and other light cream products with high milk content for better taste.)
7. Pour into the ice cream machine which has been frozen for 12-17 hours.
8. Turn on the ice cream machine and stir for 20 minutes, then put it into the fresh-keeping box and freeze it in the freezer.
Special reminder:
1. The newly made ice cream can also be eaten directly. It is better to eat the frozen ice cream after it is reheated.
2. If there is no ice cream machine, take it out every 2 hours during the freezing process, and turn it over with a spoon, 5-6 times. Ice cream is hard with ice dregs if it is not stirred.